Hazelnut Crusted Scallops


  • 5 tbsp butter, divided
  • 1/2 cup dry white wine
  • 1/4 cup heavy whipping cream
  • 1 tsp fresh thyme
  • 1/4  tsp salt
  • 1/4 tsp freshly ground black pepper
  • Pinch of grated or ground nutmeg
  • 1 lb sea or bay scallops, drained
  • 1/4 cup panko (Japanese breadcrumbs)
  • 1/4 cup finely chopped hazelnuts
  • Hot cooked pasta
  • Garnish: fresh thyme sprigs


  1. Pre-heat oven to 375°F.
  2. Melt 4 tbsp butter in a cast-iron or ovenproof skillet. Stir wine and next 5 ingredients. Add scallops, turning to coat. Remove from heat.
  3. Melt remaining 1 tbsp butter in a small bowl in the microwave, and stir in panko and nuts. Sprinkle mixture over scallops. Bake at 375°F for 10 to 12 minutes or until bubbly and golden brown. Serve with hot cooked pasta. Garnish, if desired.